Lemony Roasted Asparagus

Posted by on Mar 14, 2013 in 21DSD, vegan, Vegetables, Vegetarian, Whole 30 | 3 comments

Lemony Roasted Asparagus

Asparagus season is way too short. I pretty much missed it last year; it seemed to last all of 7 minutes. After seeing the same produce for months and months (not that I’m complaining; I consider myself very lucky to have year-round farmers markets), it’s hard to believe that any vegetable could be so fleeting.

This year, I’m taking full advantage, and promise to pack in as many asparagus recipes as I can. (given my schedule, this might mean two, but I’ll try my best to do better than that)

all the ingredients

all the ingredients

This recipe could actually be two in one, but I won’t be cheap and count it as two.

You could stop here. Roasted asparagus with some sea salt is incredible on it's own.

You could stop here. Roasted asparagus sprinkled with sea salt is incredible on it’s own.

Either way, it’s simple and delicious. If I were pressed for time, I would be perfectly happy with roasted asparagus and sprinkled with sea salt. For some added zest, try it how we serve it as Passover; roasted and tossed with lemony vinaigrette and lemon zest.

Springy!

Springy!

Lemony Roasted Asparagus

1 bunch asparagus (about 1 pound), tough ends snapped off
1 teaspoon dijon mustard (make sure it’s gluten-free)
2 tablespoons extra virgin olive oil
1 lemon
1 tablespoon chopped fresh herbs, such as parsley, tarragon or chives
sea salt ( a few good pinches)
2 tablespoons fat for roasting (duck fat, lard or light olive oil would be my picks)

  • Preheat oven to 450.
  • Toss asparagus with your fat of choice and spread out on a baking sheet. (Lined with parchment, if you prefer)
  • Once the oven is hot, roast the asparagus for 10-20 minutes, depending on it’s thickness. Mine took 15, and I’d call it average size.
  • Meanwhile, prepare the lemon vinaigrette:
  • Zest the lemon and squeeze one tablespoon of juice into a small bowl. Set the zest aside.
  • Add the olive oil, herbs, and mustard and whisk to combine.
  • Once the asparagus is tender and a bit caramelized, sprinkle with sea salt and transfer to a serving platter.
  • Pour over the vinaigrette and garnish with the zest.
  • Serve hot, cold, or at room temperature.

2013-03-14 16.29.16

 

 

 

 

 

 

 

 

 

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3 Comments

  1. Not to be too much of a fangirl, but I love your recipes! The almond/coconut/arrowroot flour combo in your No Joke Chocolate Cake is now my go-to dry mix foundation whenever I’m creating a cake recipe.

    • Thanks Rachel! :)

  2. Made this asparagus last night…was fabulous! All agreed at the table. Thanks!

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